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Fermented Dill Cucumbers

How to Make:

Fermented Foods Fermentation ~ "A Good Thing!" Here's a recipe for Fermented Dill Pickles. And guess what? It only took me half an hour to do and it's healthier than using white vinegar...which is made from petroleum by-products. These pickles are actually fermented ...and as Martha Stewart would say, "That's a good thing!" Fermented foods have enzymes that help our digestion.

2 rounded tbsp of salt (kosher or sea) to 1 quart (or litre) of water

2 garlic cloves to each quart jar

1 or 2 dill heads per quart jar of dill cukes

All you have to do is put the appropriate amount of garlic and dill into whatever size jar you decide to use. Make sure jars are sterilized with boiling water first. I used big 4 quart jars but 1 quart jars will be okay too.

Put dill cukes in the seralized jar and fill with salt water to about 1/2 inch from top. Put a lid on and leave in room temp for 4 to 5 days until fermentation completes. There may be some bubbling over the edge and salt build up on the rim. When fermentation is completed, move jars to a cool place with a good tight lid. Make sure you wipe salt off the rim to achieve a tight seal. I figure I will put mine in the fridge until it gets cooler and then I should be able to keep them in the garage throughout the winter. Pretty easy!